BestCheeseburger.jpeg
BestCheeseburger.jpeg
Best Cheeseburger
The method for this smashed cheeseburger is key to a juicy inside and crispy outside. Topped with Deli cheese, fry sauce and pickles–meet your new obsession.
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Recipe - The Fresh Grocer - Corporate
BestCheeseburger.jpeg
Best Cheeseburger
Prep Time15 Minutes
Servings4
Cook Time5 Minutes
svg/info/recipe-calories Created with Sketch. Calories610
Ingredients
1 pound (2 medium) English cucumbers, thinly sliced
2 sprigs fresh dill
2 cloves fresh garlic, peeled, lightly smashed
1/2 teaspoon mustard seeds
1/2 teaspoon whole peppercorns
1 cup vinegar
1 cup water
1 tablespoon kosher salt + 1 teaspoon kosher salt ( divided
1 tablespoon sugar
1/4 cup mayonnaise
1 tablespoon ketchup
1 teaspoon juice from pickles
1/2 teaspoon yellow mustard
1 pound lean ground beef
1 teaspoon coarse ground pepper
1 tablespoon vegetable oil
4 (3/4-ounce) slices Land O Lakes® Deli American
4 soft hamburger buns, split
2 tablespoons Land O Lakes® Butter with Canola Oil
Directions
  1. Combine cucumbers, dill, garlic, mustard seeds and peppercorns in 1-quart mason jar. Set aside.
  2. Combine vinegar, water,1 tablespoon salt and sugar in small saucepan. Cook over medium heat just until sugar and salt dissolve. Carefully pour mixture over cucumbers, covering completely but leaving 1/4-inch gap between top of jar and liquid. Seal jar; gently shake a few times to combine. Let jar cool to room temperature. Refrigerate at least 12 hours.
  3. Combine all sauce ingredients ( mayonnaise, ketchup, juice from pickles, yellow mustard) in small bowl. Cover; refrigerate until serving.
  4. Heat broiler to high
  5. Spread cut sides of hamburger buns with Butter with Canola Oil. Place onto baking sheet, buttered-side up. Broil 1 minute or until buns are lightly toasted. Set aside.
  6. Divide ground beef into 4 equal portions. Shape into 2-inch patties, each about 2 inches thick. (Do not overwork meat.) Sprinkle tops with 1/4 teaspoon each salt and pepper. Place onto parchment-lined platter. Refrigerate until cooking time.
  7. Brush 12-inch stainless steel or cast iron skillet with vegetable oil. Heat over medium-high heat until oil is almost smoking. Working with 1 patty at a time, place into hot skillet, seasoned-side down. Firmly smash down using heavy weight spatula. (Use second spatula to push down for more leverage.) Flatten patty to about 1/2 inch thick. Repeat with other patties. Season patties with remaining salt and pepper.
  8. Cook burgers, without moving them, 90 seconds. Using spatula, flip burgers, making sure to scrape bottom of pan to include bottom crust. Cook 30 more seconds. Top each burger with 1 slice of deli American; continue cooking 90 seconds or until internal temperature reaches 160°F or desired doneness. Place burgers onto toasted buns; top with sauce and pickles. Serve immediately.
  9. TIP #1: If cooking on an electric stovetop, your cooking times will be just a little longer than stated in recipe. Use a thermometer to determine desired doneness.
  10. TIP #2: We recommend purchasing the ground beef for this recipe fresh from the meat counter. It will create the tender, juicy burger you're after. Ground beef that comes in tubes or pre-packaged has been squished for packaging which will affect the final product.
  11. TIP #3: Pickles can be stored up to two months in the refrigerator.
Nutritional Information
Calories: 610g
Total Fat: 38g
Cholesterol: 105mg
Sodium: 1750mg
Carbohydrates: 32g
Dietary Fiber: 2g
15 minutes
Prep Time
5 minutes
Cook Time
4
Servings
svg/info/recipe-calories Created with Sketch.
610
Calories

Shop Ingredients

Makes 4 servings
1 pound (2 medium) English cucumbers, thinly sliced
Not Available
2 sprigs fresh dill
Not Available
2 cloves fresh garlic, peeled, lightly smashed
Not Available
1/2 teaspoon mustard seeds
an image
McCormick Mustard Seed, 1.4 Ounce
$3.29$2.35/oz
1/2 teaspoon whole peppercorns
an image
Badia Ground Black Pepper, 0.5 Ounce
$0.99$1.98/oz
1 cup vinegar
an image
Bellino Balsamic Vinegar, 16.9 Fluid ounce
On Sale!
$7.99 was $8.99$0.47/fl oz
1 cup water
an image
Bowl & Basket Purified Water, 35 ct, 591.5 Fluid ounce
$3.99$0.01/fl oz
1 tablespoon kosher salt + 1 teaspoon kosher salt ( divided
an image
Diamond Crystal Kosher Salt, 3 Pound
$4.99$1.66/lb
1 tablespoon sugar
an image
Domino Sugar Sugar Cubes Dots, 1 Pound
$2.59$2.59/lb
1/4 cup mayonnaise
an image
real mayonnaise, 48 Ounce
On Sale!
$6.99 was $7.69$0.15/oz
1 tablespoon ketchup
an image
Tomato Ketchup, 20 Ounce
On Sale!
$1.00 was $1.39$0.05/oz
1 teaspoon juice from pickles
an image
Grillo's Pickles Original Pickles, 32 Ounce
$6.49$0.20/oz
1/2 teaspoon yellow mustard
an image
French's Yellow Mustard, 14 Ounce
$2.29$0.16/oz
1 pound lean ground beef
an image
Fresh 80% Lean Ground Beef, 1.3 Pound
$5.45 avg/ea$4.19/lb
1 teaspoon coarse ground pepper
an image
Badia Ground Black Pepper, 0.5 Ounce
$0.99$1.98/oz
1 tablespoon vegetable oil
an image
Bowl & Basket Vegetable Oil 100% Pure, 16 Fluid ounce
$1.39$0.09/fl oz
4 (3/4-ounce) slices Land O Lakes® Deli American
an image
Land O'Lakes Yellow American Cheese, 1 Pound
$6.49/lb$6.49/lb
4 soft hamburger buns, split
an image
Stroehmann Hamburger Buns, 8 count, 12 oz, 12 Ounce
$3.29$0.27/oz
2 tablespoons Land O Lakes® Butter with Canola Oil
an image
Land O'Lakes Spreadable Butter with Canola Oil, 8 Ounce
On Sale!
$1.99 was $2.49$0.25/oz

Nutritional Information

Calories: 610g
Total Fat: 38g
Cholesterol: 105mg
Sodium: 1750mg
Carbohydrates: 32g
Dietary Fiber: 2g

Directions

  1. Combine cucumbers, dill, garlic, mustard seeds and peppercorns in 1-quart mason jar. Set aside.
  2. Combine vinegar, water,1 tablespoon salt and sugar in small saucepan. Cook over medium heat just until sugar and salt dissolve. Carefully pour mixture over cucumbers, covering completely but leaving 1/4-inch gap between top of jar and liquid. Seal jar; gently shake a few times to combine. Let jar cool to room temperature. Refrigerate at least 12 hours.
  3. Combine all sauce ingredients ( mayonnaise, ketchup, juice from pickles, yellow mustard) in small bowl. Cover; refrigerate until serving.
  4. Heat broiler to high
  5. Spread cut sides of hamburger buns with Butter with Canola Oil. Place onto baking sheet, buttered-side up. Broil 1 minute or until buns are lightly toasted. Set aside.
  6. Divide ground beef into 4 equal portions. Shape into 2-inch patties, each about 2 inches thick. (Do not overwork meat.) Sprinkle tops with 1/4 teaspoon each salt and pepper. Place onto parchment-lined platter. Refrigerate until cooking time.
  7. Brush 12-inch stainless steel or cast iron skillet with vegetable oil. Heat over medium-high heat until oil is almost smoking. Working with 1 patty at a time, place into hot skillet, seasoned-side down. Firmly smash down using heavy weight spatula. (Use second spatula to push down for more leverage.) Flatten patty to about 1/2 inch thick. Repeat with other patties. Season patties with remaining salt and pepper.
  8. Cook burgers, without moving them, 90 seconds. Using spatula, flip burgers, making sure to scrape bottom of pan to include bottom crust. Cook 30 more seconds. Top each burger with 1 slice of deli American; continue cooking 90 seconds or until internal temperature reaches 160°F or desired doneness. Place burgers onto toasted buns; top with sauce and pickles. Serve immediately.
  9. TIP #1: If cooking on an electric stovetop, your cooking times will be just a little longer than stated in recipe. Use a thermometer to determine desired doneness.
  10. TIP #2: We recommend purchasing the ground beef for this recipe fresh from the meat counter. It will create the tender, juicy burger you're after. Ground beef that comes in tubes or pre-packaged has been squished for packaging which will affect the final product.
  11. TIP #3: Pickles can be stored up to two months in the refrigerator.